
Experience the vibrant flavors of Spain with this classic paella, featuring a rich blend of seafood, chicken, and smoky chorizo. Perfectly seasoned with saffron and cooked until the rice is tender and juicy, this one-pan masterpiece is the ultimate showstopper for any gathering.
Heat 1 tbsp olive oil in a 30cm (12") paella pan or large skillet over high heat. Add the sliced chorizo and cook for about 3 minutes until browned on both sides. Remove with a slotted spoon and set aside.
In the same pan, add the squid and cook for 45 seconds per side. Remove and set aside with the chorizo.
Add the remaining oil to the pan if needed. Sauté the diced onion and minced garlic for 2 minutes, then add the chopped red capsicum and cook for another minute.
Add the chicken thigh pieces to the pan. Cook for 2 minutes until the outside is lightly browned, though the inside should remain slightly raw.
Add the paella rice to the pan. Stir well for about a minute to ensure every grain is toasted and coated in the flavorful oil.
Return most of the chorizo to the pan (reserve about 1/4 for garnish). Add the chicken stock, diced tomatoes, and saffron threads. Stir once to combine all ingredients evenly.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10 minutes without stirring. At this point, the rice should start to emerge from the liquid, but the pan should still be quite wet.
Scatter the frozen peas over the top. Press the prawns and mussels into the rice, partially submerging them to ensure they cook through.
Continue simmering for 8 minutes. The prawns should become opaque and the mussels should open. Discard any mussels that remain closed. Remove the pan from the heat.
Taste the rice; it should be firm but fully cooked. If it feels too hard, add a small splash of hot water and cook for a few more minutes.
Scatter the cooked squid and reserved chorizo over the top. Cover the pan with a tight-fitting lid or foil and let it rest for 5 minutes to allow the rice to finish absorbing the liquid.
Garnish with fresh parsley and lemon wedges. Serve the pan directly at the table, mixing the seafood into the rice just before plating.
For the best results, use a wide, shallow pan to encourage the formation of the 'socarrat'—the delicious crispy rice layer at the bottom. Avoid stirring the rice once the broth is added to ensure the correct texture. If you can't find paella rice (Bomba or Calasparra), Arborio rice is a suitable substitute.





